Minestrone soup with courgettes

PT50M

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Ingredients

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1
Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft
2
Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil
3
Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked
4
Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper
5
Ladle the soup into bowls and top with some basil leaves and shavings of Parmesan. Serve with crusty bread
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